White bean pot pie
A creamy, thyme-scented filling of white beans, carrots and peas under a puffy golden pastry lid, all the comfort of chicken pot pie without the chicken.
- 80 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $1.70 a serving
- 460 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 puff pastry sheet
- ¼ cup butter
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup milk, plus 1 tbsp for brushing
- 2 cans cannellini beans, drained and rinsed
- 1 cup frozen peas
From your pantry
- 1 tsp dried thyme
- ⅓ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 460 calories, 16 g protein, 54 g carbs and 20 g fat, and costs about $1.70 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No milk? Half-and-half works.
- No frozen peas? Frozen mixed vegetables work.
Steps
Tap an underlined word for a quick explanation.
Take one puff pastry sheet out of the freezer to thaw on the counter for about 40 minutes, then the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 40 min
Dolly’s tip: Cold but bendy is perfect. If it cracks when you unfold it, give it 5 more minutes.While the pastry thaws, the butter in a large oven-safe or pot over medium heat. Add the onion, carrot and celery and cook, stirring, 8 minutes, until soft.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 8 min
Stir in the garlic and thyme and cook 1 minute.
Medium heat
Sprinkle in the flour and stir 1 to 2 minutes, until no dry flour is left.
Medium heat
Pour in the broth slowly, stirring the whole time, then add 1 cup milk. 3 to 4 minutes, until it’s as thick as gravy.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min
Dolly’s tip: Add the first splash of liquid slowly and stir it smooth before adding more. That’s how you avoid lumps.Stir in the beans, peas, salt and pepper. If your pan isn’t oven-safe, pour everything into a 2-quart baking dish.
Lay the pastry over the top, tuck in the edges, cut 4 small slits in the middle, and brush it with the tablespoon of milk.
Set the dish on a and 25 to 30 minutes, until puffed and deep .
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 25 min
Dolly’s tip: The baking sheet underneath catches any bubbling drips.Let it rest 10 minutes before scooping so the filling can set.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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